Valentine’s Day Chocolate Covered Strawberry Cupcakes

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Love is in the air, and Valentine’s Day is just around the corner. Want to surprise your sweetheart with a delicious treat? Try making chocolate-covered strawberry cupcakes. These indulgent desserts combine the classic flavors of chocolate and strawberries in a fun cupcake form.

These cupcakes are perfect for sharing with your special someone or enjoying with friends. They’re easy to make and look impressive too. You can customize them with different decorations to add your personal touch.

Get ready to impress your Valentine with these sweet and decadent cupcakes. They’re sure to make your celebration extra special this year.

Tool Requirements

You’ll need some basic baking tools to make these sweet Valentine’s Day treats. A muffin tin is essential for baking the cupcakes. Grab some paper liners to make removal easy.

A mixer will help you whip up the batter and frosting. If you don’t have an electric one, a whisk and some elbow grease work too. Measuring cups and spoons ensure your ingredients are properly portioned.

Don’t forget a cooling rack for the cupcakes after baking. To dip the strawberries, you’ll want a double boiler or a heat-safe bowl that fits over a pot.

A spatula or piping bag helps frost the cupcakes neatly. Lastly, have toothpicks on hand to secure the chocolate-covered strawberries on top of each cupcake.

With these tools ready, you’ll be all set to create these delightful Valentine’s Day desserts. They’re sure to impress your sweetheart or make a fun activity to do together.

Preparing The Ingredients

Gather everything you’ll need before starting. You’ll want fresh strawberries, dairy-free chocolate chips, and cupcake ingredients.

For the cupcakes, grab flour, sugar, cocoa powder, baking soda, and salt. Don’t forget vegetable oil, vanilla extract, and vinegar. Plant-based milk works great here too.

Wash and dry your strawberries. Make sure they’re completely dry so the chocolate sticks well. Pick out the prettiest ones for topping your cupcakes.

Measure out all your dry ingredients. It’s easier to mix everything when it’s ready to go. Do the same for your wet ingredients.

Get your cupcake pan and liners ready. Paper liners work best for these treats. They’ll make serving and cleanup a breeze.

Set up a double boiler to melt the chocolate. If you don’t have one, a heatproof bowl over a pot of simmering water works too.

Have your decorating tools handy. You might want a piping bag and tips for frosting. Sprinkles or edible glitter can add a festive touch.

With everything prepped, you’re all set to start baking your Valentine’s Day cupcakes.

Variations To Try

Want to mix things up? Try these tasty twists on chocolate-covered strawberry cupcakes for Valentine’s Day.

• Swap out the chocolate for white chocolate or even ruby chocolate. This gives a whole new look and flavor profile.
• Add some crunch with chopped nuts sprinkled on top. Almonds or pistachios pair nicely with strawberries and chocolate.
• Go for a fruity surprise by filling the cupcakes with strawberry jam. Cut a small hole in the center and spoon it in before frosting.
• Make mini cupcakes instead of full-sized ones. These bite-sized treats are perfect for sharing.
• Try a chocolate strawberry swirl in the cake batter. Marble the two flavors together for a pretty interior.
• Top with fresh strawberry slices for extra fruit flavor and a pop of color.
• Drizzle with melted peanut butter for a decadent combo. The nutty taste complements the chocolate and fruit.
• Use chocolate chips in the batter for pockets of melty goodness throughout the cupcake.

Storage Tips

• Keep your chocolate-covered strawberry cupcakes fresh by storing them properly. Pop them in an airtight container to maintain their taste and texture.
• Place the container in the fridge if you plan to eat the cupcakes within 2-3 days. The cool temperature will help preserve the strawberries and prevent the chocolate from melting.
• For longer storage, you can freeze the cupcakes. Wrap each one individually in plastic wrap, then put them in a freezer-safe container. They’ll stay good for up to 3 months.
• When you’re ready to enjoy a frozen cupcake, take it out and let it thaw in the fridge overnight. This gradual thawing helps keep the texture intact.
• Keep your cupcakes away from strong-smelling foods in the fridge or freezer. They can absorb odors easily, which might affect their flavor.
• If you’ve decorated your cupcakes with fresh strawberries, eat them within a day or two for the best taste and appearance. Fresh fruit doesn’t hold up well for long periods.

Valentine’s Day Chocolate Covered Strawberry Cupcakes

No matter if you're looking for easy Valentine's Day treats or romantic dessert ideas for two, these Valentine's chocolate-covered strawberry cupcakes have got you covered! Also suitable as a completely vegan dessert if that's what you're looking for.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting time 15 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

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Cupcakes

• 2 cups of flour
• 1 cup of sugar
• 1/2 cup of cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of vegetable oil
• 1 teaspoon of vanilla extract
• 1 teaspoon of vinegar
• 1 cup of plant-based milk

Filling

• 1 cup of fresh strawberries chopped
• 2 tablespoons of sugar
• 1 teaspoon of lemon juice

Topping

• 12-16 Fresh strawberries
• 1 cup of dairy-free chocolate chips

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Instructions

 

• Wash and dry the strawberries thoroughly.
• Measure out all dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) and set aside.
• Measure out all wet ingredients (vegetable oil, vanilla extract, vinegar, and plant-based milk) and set aside.
• Preheat the oven to 350°F (175°C).
• Line a cupcake pan with paper liners.
• Mix dry ingredients in a large bowl.
• Add wet ingredients to the dry mixture and stir until combined.
• Fill the cupcake liners about 2/3 full with the batter.
• Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes are baking, prepare the strawberry filling by combining chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the mixture thickens, about 5-7 minutes. Let it cool.
• Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake. Fill each hole with the strawberry filling.
• Set up a double boiler or use a heatproof bowl over a pot of simmering water to melt the chocolate chips.
• Dip the dried strawberries into the melted chocolate and place them on parchment paper to set.
• Once the cupcakes are cool and filled, decorate with the chocolate-dipped strawberries.
• Optionally, use a piping bag and tips for additional frosting and add sprinkles or edible glitter for a festive touch.

Nutrition

Calories: 300kcal

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.